Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

Enzyme based

Product code: AS300




nuclei con grano duro 2018 07 05 08 31 06
tartaruga 2
  • nuclei con grano duro 2018 07 05 08 31 06
  • tartaruga 2

Enzyme based

Product code: AS300


Enzyme improvers are suitable for the production of all bread types They give excellent volume, golden colour, increase the machinability of the dough compensating any errors made during the dough mixing phase, improve the gluten network ensuring good dough resilience and limiting dough relaxation. The presence of malt guarantees a thinner, crumbly crust and crunchier bread.The following versions are available to suit different bread making needs:
  • AS 300 Classic version. (Usage rate 0.5-1.5% of flour weight)
  • AS 300P2 For less intense enzyme activity. (Usage rate 0.5-1.5% of flour weight)
  • AS 300 PLUS Concentrated version. (Usage rate 0.3-0.7% of flour weight)
  • AS 300 FREE Without ascorbic acid. (Usage rate 0.9-1.2% of flour weight)
  • AS 300 WHITE Without malt. (Usage rate 0.5-1.5% of flour weight)


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